Archive for November, 2012|Monthly archive page

Fall is here! The leaves are starting to change in New Jersey even though it was 75 degrees today. With two out of three men in my life loving tomato soup, I can’t keep serving the same style. I have revisited the original creamy tomato soup recipe and tweaked it with even more flavorful ingredients.

How do I make tomato soup a complete meal? I serve it with a not so classic grill cheese. Instead of using your regular loaf of bread I use a crusty Italian loaf. You won’t find American cheese here, instead I will be using fresh mozzarella cheese then toast on my trusty panini press. Trust me, this is the better way. For even more flavor coat your bread with pesto…can you say yum?

Creamy Tomato Soup Revisted

1 can of fire roasted tomato puree (32 oz.)

1 box of vegetable broth (1 qt)

1 tbsp of olive oil

1 red onion, diced

2 cloves of garlic, minced

1 cup of heavy cream

2 tbsp of pesto

Warm oil and saute onions and garlic (2-minutes)

Pour in tomatoes and vegetable broth

Cook over medium heat for 10 minutes

Stir in the heavy cream and heat for another 5 minutes

Finish the soup by stirring in the soup and cook for another 5 minutes

Like this:

My Monday started off pretty lousy. First I skipped breakfast trying to catch the early bus for school. Second, I missed the early bus which made me 30-minutes late for class. Lastly, when I got on campus I was STARVING. Learn from me kids, breakfast is the most important meal of the day.

Finally I got to class and to my surprise we were baking cream puffs and eclairs. I, Sandra Calderon, can now bake cream puffs and eclairs from scratch. Besides using over a dozen eggs to make the “Pâte à Choux, it was pretty simple. Did you know that Bavarian cream is just whipped cream folded into pastry cream? You learn something new everyday. I love this class and NO I have not gained a pound eating everything my team bakes because I send it home with them.

I must be honest, the pics of my eclairs didn’t come out so nice. I give credit to Lindsey and Megan for the beautiful cream puffs you see above.